Wednesday, June 11, 2014

Blueberry Bundt Cake with Lemon Glaze

Need an excellent recipe to bring to a Sunday brunch? Look no further than this tangy and sweet bundt cake. Perfect presentation, and simply delicious!


2 cups of blueberries, dusted with flour
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sour cream
2 eggs
1/2 cup vegetable oil
1 tablespoon vanilla

Lemon Glaze:
juice of one lemon
1 1/4 cup confectioners sugar

Bundt pan, sprayed with non stick

1. Mix dry ingredients in a large bowl.

2. Add the sour cream, eggs, oil and vanilla.

3. Fold in blueberries gently.

4. Pour batter in bundt pan and bake at 350 degrees, or until a knife inserted comes out clean.

5. Allow to cool in pan 10 minutes, then turn over onto a cooling rack lined with a baking sheet.

6. Once cool, drizzle the lemon glaze. (Sara, 4, loved this part!)

7. Allow glaze to set, then cut and enjoy!

*Adapted from a recipe found on Manila Spoon.

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